Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability

M Busto, Richard KO Apenten, D.S Robinson, Zencai Wu,, J Casey, R.K. Hughes,

Research output: Contribution to journalArticle

46 Citations (Scopus)
LanguageEnglish
Pages323
JournalFood Chemistry
Volume65
Issue number3
DOIs
Publication statusPublished - 1999

Cite this

Busto, M ; Apenten, Richard KO ; Robinson, D.S ; Wu, Zencai ; Casey, J ; Hughes, R.K. / Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability. In: Food Chemistry. 1999 ; Vol. 65, No. 3. pp. 323.
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Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability. / Busto, M; Apenten, Richard KO; Robinson, D.S; Wu, Zencai; Casey, J; Hughes, R.K.

In: Food Chemistry, Vol. 65, No. 3, 1999, p. 323.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability

AU - Busto, M

AU - Apenten, Richard KO

AU - Robinson, D.S

AU - Wu,, Zencai

AU - Casey, J

AU - Hughes,, R.K.

PY - 1999

Y1 - 1999

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DO - 10.1016/S0308-8146(98)00216-7

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VL - 65

SP - 323

JO - Food Chemistry

T2 - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

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